As much as I like to cook, I always dreaded preparing school lunches for my children. Both were picky eaters, and didn't care for sandwiches, making the task infinitely more difficult. Now that they're grown-ups, there are many things I miss about their childhood; making school lunches is NOT among them.
How I wish I'd discovered these handy portable tuna muffins sooner! They are simply delicious, easy to prepare and (dare I say) rather nutritious.
The recipe, though not on a handwritten card, is from a delightful, albeit out-of-print cookbook, Once Upon a Recipe by Karen Green. It is beautifully illustrated.
Here's the mis en place for the muffins. Quite a number of ingredients, but most are already in the pantry. The cooked brown rice is a take-out from a nearby Chinese restaurant.
Mix all ingredients, except the egg whites, in a bowl and combine well.
Beat the egg whites until stiff, but not dry (you can add a bit of cream of tartar to insure you don't over beat). Gently fold them into the mixture.
It should look like this.
Spoon the mixture into six greased muffin cups.
Bake for about 40 minutes. Remove from the pan by running a butter knife around the edge of each muffin.
I have these in the oven right now. Hoping they'll be good for my lunches this week.
ReplyDeleteHope they were a success, Margi!
Deletegoing to bake these today for my 91 year old mother in law for lunch tomorrow. How should I reheat them? in the microwave or oven?
ReplyDeleteI think either would be fine (though covered, if you do so in the oven). The recipe author suggests topping them with a slice of cheese when reheating, so that's an option. I brought them for lunch, and enjoyed them at room temperature.
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